Do you have a lot of left over roast beef from your Sunday dinner? I did and found this recipe that I thought might be worth trying. We liked it, but I thought it needed a little more seasoning. It reminds me of the meat pastries they make in Ireland. I changed the recipe somewhat by using only 2 circles of pastry. (Have you tried the new rolled pastry dough by Pillsbury? It is great to use for something like this.) I diced raw potatoes, carrots, and onions and cooked them in water for about 25 minutes or until they were tender, but still a little firm; then drained the water off. I had left over gravy, but canned and bottled gravy is available for purchase. I don’t like them as well though.
Did you know that most thyme is imported from Spain? Thyme dates back to ancient Greece where it symbolized courage. Roman soldiers bathed in water fused with thyme to gain vigor, courage and strength. In the Middle Ages, ladies embroidered a sprig of thyme on the scarves of knights for bravery. (Thyme is an ingredient in the recipe.)
 

Roast Beef Pastries
 

Serves 4

2 c. cubed cooked roast beef
1 ½ c. cubed, cooked potatoes
½ c. diced cooked carrots
½ c. diced cooked onions
1 c. beef gravy
1 T. chopped fresh parsley
½ tsp salt
¼ tsp dried thyme
1/8 tsp pepper

Pastry for a double crust pie

Combine all ingredients but pastry. On lightly floured surface, roll out ¼ of pastry into an 8 inch circle. Mound 1 cup filling on half of circle. Moisten the edge of the pastry with water and fold dough over filling. Press edges with a fork to seal.
Place on ungreased baking sheet. Repeat with remaining pastry and filling. Cut slits in top of each. Bake at 450 degrees for 20-25 minutes or until golden brown.